Methi Mutter Malai

Feb. 18, 2015

Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.

Ingredients

Boiled green peas

3/4 Cup (12 tbs)

Chopped fenugreek leaves

2 Cup (32 tbs)

Oil

3 Tablespoon

Salt

To Taste

Cumin seeds

1/2 Teaspoon (jeera)

Finely chopped onions

1/2 Cup (8 tbs)

Fresh tomato pulp

1/2 Cup (8 tbs)

Milk

2 3/4 Cup (44 tbs)

Fresh cream

2 Tablespoon

Sugar

1 Pinch

To be ground into a smooth paste (using a little water)

Roughly chopped onions

1/4 Cup (4 tbs)

Green chillies

4 , chop

Chopped ginger

2 Teaspoon (adrak)

Garli clove

3 (lehsun)

Broken cashewnuts

1 Tablespoon (kaju)

Poppy seeds

2 Teaspoon (khus

For dry masala powder (lightly roasted and powdered)

Cinnamon stick

1 Inch (dalchini)

Cloves

4 (laung / lavang)

Cardamoms

2 (elaichi)

Black peppercorns

4 (kalimirch)

Cumin seeds

1 Teaspoon (jeera)

Directions

Making

Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.

In a kadhai, heat 2 tbsp of oil and add cumin seeds.

When the seeds crackle, add fenugreek leaves and sauté on a medium flame for 2 to 3 minutes.

Remove the fenugreek leaves and keep aside.

Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.

Add the prepared paste and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.

Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.